Tomato Season is Here.


Oxheart and San Marzano Tomatoes

Oxheart and San Marzano Tomatoes

It’s definitely tomato-time in South Jersey right now. After getting a few early ripe picks last week from my garden, this week they’re starting to come out in earnest. My San Marzanos and Oxhearts via Seeds From Italy are doing marvelously, and I’ve even got a few Jersey beefsteaks that reseeded themselves in the garden from last year! They are doing much better this time around versus last summer, which was so wet it was hard to grow tomatoes that wouldn’t split or turn into rotten messes.

I did go a bit overboard and have somewhere around 40 tomato plants growing this summer. Ooops. That means I’m going to have to start freezing, canning or just giving away the excess that I just can’t cook up in time. It also means tomatoes on the menu almost every lunch and dinner this summer: mozzarella-tomato salad, like I learned to make from my partner’s mother; tomato salad, last night on pan-sauteed rib eye steaks; tonight, Pork Sausages with Smothered Onions and Tomatoes as I work my way through Marcella Hazan’s cookbooks, trying out Italian dishes I’ve somehow never cooked before. I also have to resist picking some green tomatoes to make green tomato salsa, and maybe finally try to make some Fried Green Tomatoes now that I’ve bought a deep fryer.

It should be a good rest of the summer here produce-wise, even if the heat made most of my lettuce bolt and my new pet grasshopper (we’re calling him Leroy) keeps eating my Purple Cauliflower plants.

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